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Make-It-Mine Pork Kabobs
Courtesy of National Pork Board
Prep Time: 15 Min.
Cook Time: 10 Min.
Marinate: 1 Hr.
What you need:
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+ 1 lb. pork loin roast, boneless OR tenderloin, cut into 1 1/2-in. cubes
+ 1/4 c. soy sauce, reduced-sodium
+ 2 Tbsp. rice vinegar
+ 1 Tbsp. fresh ginger root, grated
+ 1 tsp. Dijon-style mustard, OR 1/2 tsp. Chinese Five Spice
+ 1 small red bell pepper, OR orange bell pepper, cut into 1-in. squares*
+ 6 oz. shiitake mushrooms, OR white mushroom caps, halved if needed*
+ 1 small zucchini, halved lengthwise and cut into 3/4-in. pieces*
+ 1/4 c. pepper jelly, OR orange marmalade, melted
+ 8 skewers
+ Kabob ingredients don't need to be limited to the vegetables listed. There are several ways to customize kabobs; try incorporating cherry tomatoes, broccoli (precooked
until crisp-tender), pineapple chunks (fresh or canned), yellow summer squash, red onion wedges, baby carrots (precooked until crisp-tender), halved tiny new potatoes (precooked until tender) or try adding fresh sprigs of herbs.
What to do:
1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon style mustard (or Chinese Five Spice); seal bag and refrigerate for 1-4 hr.
2. Prepare medium-hot fire with charcoal or preheat gas to medium high.
3. Remove pork from marinade, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade.
4. Grill kabobs directly over fire, turning to brown evenly, for 5 min. Brush kabobs with the melted jelly. Continue to grill for 3-10 min. more or until tender. Let rest 3 min. before serving.
* Leave a little space between each ingredient when threading them onto the skewers. This assures even cooking.
* Try this recipe with black rice. Steam it and toss with sliced green onion as a bed for these flavorful kabobs, their color will really pop atop the black rice. Or, consider
serving the kabobs over fluffy, quick-cooking couscous. If using orange marmalade, add a kick of heat by stirring in a pinch of cayenne. If the weather is not ideal, broil the kabobs on a preheated broiler pan 3-5-in. from the heat source, using the doneness test and cook time above.
* Nutritional Information per serving --2 kabobs--using Chinese Five Spice variation.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Calories: 200; Total Fat: 2g; Saturated Fat: 1g; Cholesterol: 75mg; Total Carbs: 18g; Protein: 26g; Sodium: 610mg;